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Raw milk yogurt recipe: Learn to create homemade yogurt in an Instant Pot using raw milk, with easy steps for a delicious and nutritious treat.

Raw Milk Yogurt is something I make every single time in my European farmhouse kitchen. We usually have a surplus of raw milk, and a lot of keen yogurt eaters in the house. There is nothing easier than throwing in some milk & starter yogurt from the previous batch into an Instant Pot and coming back to deliciously creamy yogurt a few days later. My boys love eating their yogurt, and I’m a huge fan of adding this Homemade Sourdough Granola into mine. This is the easiest way I’ve found to make a large amount of yogurt, that trumps the grocery store every time. 

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Why You’ll Love This Recipe

• Instant pot yogurt is extremely easy to make. It only requires two ingredients: raw milk & yogurt starter culture (or leftover yogurt from the last batch). 
• A huge advantage of homemade raw milk yogurt is that you know exactly what went in it, and you won’t be surprised by any unhealthy ingredients. 
• Making homemade yogurt is very cost-effective. You can make a whole gallon of yogurt for virtually $0 (if you have your own whole milk & a little bit of plain yogurt on hand)
• It is easier to digest than pasteurized milk yogurt, thanks to its natural enzymes.
• Using raw milk, even when it starts to sour, helps reduce waste and makes delicious yogurt full of health benefits.

Come spend a Friday with us at the Homestead. Fridays mean homemade sourdough pizza, catching up on projects in the kitchen, making raw milk yogurt and removing fragrance from hand-me-downs.

Ingredients 

• 7 liters of Raw Milk (7 quarts of milk)
• 1/2 cup of yogurt culture

Tools

• Instant Pot 
• Whisk

Instructions

1. First thing is to add 1/2 cup yogurt and 2 cups of fresh raw milk to your instant pot.
2. Press the yogurt button two times, and allow for the milk & yogurt to get heated through while whisking. The content of the instant pot should be evenly mixed. Do NOT allow the mixture to come to a boil.
3. Press cancel. Add the remaining raw milk to your instant pot, until you reach the max line. 
4. Remove the sealing ring from the lid of your instant pot. Place the lid onto the instant pot & close. 
5. Press the yogurt setting button again, and set to 24 hours.
6. After the instant pot times is done, remove the yogurt, cover with plastic wrap and place in the fridge to set for 24 hours. 
7. The next day, take the yogurt out.
8. If you want a runnier yogurt, stir the content of the pot, transfer to jars & refrigerate. 
9. If you’d like a thicker yogurt, Greek-style yogurt, you will have to strain through a cheesecloth. Place a cheesecloth inside a colander. Set the colander inside a large bowl or pot. Pour the yogurt into the cheesecloth. Allow to strain for several hours, until the yogurt reaches your desired consistency. 

FAQ

Can I use raw milk to make yogurt in an Instant Pot?

Yes, you can use raw milk to make yogurt in an Instant Pot. Ensure the milk is fresh and of high quality.

What temperature should the milk be heated to?

Heat the milk to around 110°F (43°C) to maintain the beneficial bacteria in raw milk.

Do I need to boil the raw milk before making yogurt?

No, you don’t need to boil raw milk. Just heat it to the desired consistent temperature for culturing.

How much starter yogurt should I use?

Use about 2 tablespoons of plain yogurt with live cultures per quart of milk.

How long should I incubate the yogurt?

Incubate the yogurt for 8-12 hours, depending on how thick and tangy you want it.

What Instant Pot setting should I use for making yogurt?

Use the “Yogurt” setting on your Instant Pot. Follow your specific model’s instructions for this function.

How can I make a thick raw milk yogurt?

For a thick yogurt, strain it through a cheesecloth.

Can I flavor the yogurt during the incubation process?

It’s best to flavor the yogurt after it’s made to ensure proper culturing process.

How do I know when the yogurt is ready?

The yogurt is ready when it has set and has a tangy taste. You can check the consistency by gently tilting the pot.

Can I use flavored yogurt as a starter?

For best results, use plain yogurt with live cultures as a starter to avoid additives and ensure successful fermentation.

Tips

1. If you’ve made several batches of raw milk yogurt, and always use a bit of your last batch as a starter culture for your next batch, it is possible that you will start getting inconsistent or different results after a while. In this scenario, I simply buy my favorite yogurt that contains live cultures and use that as starter for my next batch of yogurt. 
2. When making Greek yogurt, the collander can get very heavy with yogurt. An easy fix is to place a small jar or cup upside down on the bottom of the bowl, and allow the colender to rest on it.
3. Choose high-quality raw milk; as the freshest raw milk is possible from a trusted source to ensure the best flavor and texture.
4. A digital thermometer can help you precisely monitor the milk’s temperature, ensuring optimal results.
5. Run the Instant Pot on the “Sauté” setting for a few minutes, then turn it off before adding the milk. This helps maintain a consistent incubation temperature.
6. Whisk the starter yogurt well into the milk to evenly distribute the live cultures for consistent fermentation.
7. Placing a clean towel over the Instant Pot lid (without sealing it) can help maintain warmth and protect the yogurt from drafts.
8. Once the yogurt is incubating, minimize movement to allow the milk to set properly.
9. After incubation, let the yogurt sit in the refrigerator for a few hours to further firm up and develop flavor.
10. Try different incubation times to find the perfect balance of tanginess and texture that you prefer.
11. The whey strained from the yogurt can be used in smoothies, baking, or as a starter for your next batch.
12. Ensure the Instant Pot and all utensils are well-cleaned and sanitized to prevent contamination and ensure successful fermentation.

Storage

• Raw milk yogurt should stay good in the refrigerator for 10-14 days.
• Store it in airtight containers like mason jars.
• Freezing raw yogurt is possible but can alter its texture, making it grainier and less smooth. Separation may occur upon thawing, resulting in a watery layer that can be stirred back in. Nutrients remain largely unaffected, though some probiotics may be reduced. 
• Thaw yogurt in the refrigerator overnight and stir well before use. Thawed yogurt is best for smoothies, baking, cooking, or as a frozen treat.

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